Baked beans on toast with pancetta & poached eggs

Contains pork – recipe is for non-Muslims only

Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two

  • Prep:5 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 439
  • fat 13g
  • saturates 3g
  • carbs 51g
  • sugars 0g
  • fibre 14g
  • protein 22g
  • salt 0.91g


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 small garlic clove, crushed
  • 2 tsp smoked paprika
  • 400g can cannellini beans, drained and rinsed
  • 400g can chopped tomatoes
  • ½ tbsp soft brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 2 large slices wholemeal bread
  • 4 thin slices crispy pancetta or bacon (optional)


  1. Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.

  2. Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.

  3. Toast the bread, then top with the beans, eggs and pancetta, if you like.

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